Candy Cane Brownie Lollipops

Candy Cane Brownie Lollipops
1 pkg. (18-21 oz.) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz. chocolate flavored almond bark
additional decorations such as red jimmies (optional)
1. Line pan with piece of parchment paper. lightly spray with pam and set aside. Prepare brownie mix according to pakg. directions; pour batter into pan. Bake 30 min. or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooling rack; cool 20 min. or until slightly warm.
2. Meanwhile, cut off straight ends of candy canes to form 4 1/2 in. sticks using a utility knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat tenderizer; set aside.
3. Using medium scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (entire brownie will be used) Roll brownie scoops into smooth balls. Insert candy cane sticks into center of balls, mounding brownie around each stick.
4. Place almond bark into small microwaveable bowl. mircowave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of parchment paper. Let stand until set. Place into miniature cupcake liners.
yield:24 servings
submitted by: Carrie Brady/ pampered chef

English Toffee

English Toffee
1 cup nuts, chopped
1 cup sugar
2T water
1/2 lb. butter
milk chocolate chips
Butter a cookie sheet. Spread nuts on pan. Combine sugar, water and butter. Cook over high heat stirring constantly until toffee color. Pour over nuts. Top with chocolate chips. Spread when melted. Cool. Break into small pieces.
submitted by: Ellen Patton

Microwave Stuffed Shells

Microwave Stuffed Shells

16 jumbo pasta shells

1 carrot, finely chopped

3 scallions, finely chopped

1 tsp canola oil

1 1/2 cups finely chopped broccoli florets

1 Tbsp chopped fresh basil or 1 tsp dried basil

1 clove garlic, minced

1 container (15 oz) fat free or low fat ricotta cheese

1/2 cup grated Parmesan cheese, divided

1 1/2 cups tomato sauce

Cook pasta in boiling water and drain and cool slightly. Combine carrot, scallion and oil in a microwaveable bowl. Cover with vented plastic wrap and cook on high 2 minutes. stir in broccoli, basil and garlic. Cover and cook 3 minutes. Add ricotta and all but 2 Tbsp of the Parmesan. Stir until well blended. Spoon into shells. Place shells in 8" square dish. Top with tomato sauce. Cook on medium 7 minutes or until shells are heated through (rotate dish once during cooking.) Sprinkle with remaining Parmesan cheese. 4 to 5 servings.
submitted by: Saralynn Jensen

Vegetarian Main Dish

Vegetarian Main Dish

1/2 cup barley

1/2 cup lentils

1 onion, chopped

2 garlic cloves, crushed

1/2 tsp cumin

several fresh mushrooms, sliced (optional)

2 cups water

salt and pepper, to taste

1 Tbsp lemon juice

Wash and drain barley and lentils separately. Sauté onion and garlic in oil. Stir in barley, and then add cumin, mushrooms, water, salt and pepper, lemon juice and lentils. Stir then cover and cook over low heat for 45 minutes.

Can be used as a side dish instead of potatoes or rice. Can use 1/4 tsp marjoram and 1/4 tsp thyme in place of cumin. Or, try sautéed carrots and chopped celery in place of the onion and garlic for a milder taste.
submitted by: Saralynn Jensen

Tomato Lentil Soup

Tomato Lentil Soup

2 cups chopped carrots

1 cup chopped onion

1 cup sliced or chopped celery

2 Tbsp margarine (melted) or olive oil

1 clove garlic, crushed

1 1/4 cups dried lentils

2 qts water

1 Tbsp salt

1 can (6 oz) tomato paste

1/4 tsp crushed dill weed or tarragon or marjoram, according to taste

Sauté carrots, onion and celery in margarine in large sauce pot until tender. Add garlic, lentils, water and salt. Simmer 45 minutes to 2 hours or until tender. Add tomato paste and herbs, stir. 6 to 8 servings. This recipe can be halved.
submitted by: Saralynn Jensen

Dutch Apple Cake

Dutch Apple Cake

1/4 cup butter or shortening

1/2 cup sugar

1 egg

3/4 cup flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk

3/4 tsp vanilla

1 apple, sliced very thin

Cream together butter and sugar. Add egg and beat well. Add sifted dry ingredients alternately with milk. Beat well. Have the apples ready. Pour cake mixture into well-greased 8" pan, then place apple slices close together over top of cake and sprinkle cinnamon and generous amounts of sugar and buts of butter here and there. a few raisins may also be added. Bake at 350 degrees for 25 to 30 minutes. This is a Fireman's Wife recipe from the Boston Globe Cookbook.
submitted by: Saralynn Jensen

Mom's Bread

Mom's Bread


3 cups warm water

1 Tbsp + 1 tsp yeast

1/4 - 1/3 cup honey (depending on taste)


1 1/2 tsp salt

1/3 cup oil

6+ cups flour, divided


Stir together water, yeast and honey. When yeast begins foaming add salt and oil. Stir then add 3 cups flour. Continue stirring in flour until dough begins to stick together and pull away from the edge of the dough. When you touch it, it will be slightly sticky but should not stick to your hand. Knead on a floured surface for a couple minutes until elastic. Cut dough in thirds and form into loaves. Place in greased loaf pans. Let rise 45 minutes to 1 1/2 hours in a warm, draft-free spot (dough will be about an inch above the edge of the pan). Bake at 355 F about 20 minutes until golden brown. Remove from pans and cool on wire rack. Drizzle with butter. Makes 3 loaves.


Note: Can make flour up to 1/2 whole wheat. Can also shape the dough into rolls - bake at the same temperature for a little less time.
submitted by: Saralynn Jensen